Socca pizza is fantastic any night of the week. We eat it whenever we has small amounts of vegetables and cheese to use up or when we are just craving pizza.
I tried a few recipes and have stuck with this one.
Socca is very much like a flat bread. It is crispy on the outside and softer on the inside.
It is made from chickpea flour, but does not taste like it. By far, my favourite part is the crispy edges.
My go-to recipe came from Erin Alderson’s The Homemade Flour Cookbook, which is such an awesome resource! My copy is already filled with flags and is covered with sticky fingerprints and flour dust. Yayyy.
If you have never made Socca before, give it a try. You will soon see the versatility of this recipe.
|Servings||Prep Time||Cook Time|
|2||1 hour 15 minutes||20 minutes|
- The basic batter is equal portions flour and water. Simply use the same measuring cup for both
- You can add herbs and spices to the base or leave it plain
- Use high heat oils such as Canola, Vegetable
- You will be very surprised at how filling this Socca is
- Mix up your ingredients: try adding fresh tomatoes at the end; use different cheese blends; add grilled chicken or fish
- When heating the pan initially, make sure it is good and hot. You want the batter to sizzle when it hits the pan. This ensures that the bottom will be nice and crispy
- 1 Cup (120 g) Chickpea flour
- 1 Cup water
- 1/4 Cup High Heat Oil, divided. Plus a little to brush on top
- 1/2 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Kosher Salt or 1/4 Teaspoon Table Salt
- 1 1/2 Cups Shredded Cheese
- Diced vegetables (peppers, mushrooms, onions, etc.)
- Crumbled or sliced meat (Optional. In the video I used bacon)
- Whisk together the chickpea flour, water, garlic, salt and 1 Tbsp of the oil. Allow mixture to rest for 15-30 minutes (you can make the mixture in the morning and allow it to rest in the fridge until you are ready to cook it)
- Set the oven to broil and place a 10 inch cast iron skillet (or other oven safe pan) on the rack approx 8 inches from the element. I usually use the middle position in the oven
- Allow the pan to get very hot, but not smoking. Once hot, remove from oven and pour in 1 Tbsp of the oil. Move the oil around so that it coats the bottom and sides of pan
- Return the pan to the oven for a minute or two in order to heat the oil
- Carefully remove the pan from the oven and pour the batter into the pan
- Return the pan to the oven and allow it to broil for 5 – 8 minutes. The top will be browned and set
- Remove the pan from the oven and turn off the broiler and set the oven to 425°F (218°C)
- Brush the top of the pizza(s) with oil and add desired toppings
- Return the pan to the centre rack of oven and cook for 8 – 10 minutes or until the cheese is melted and lightly browned
- Remove pan from oven and allow it to rest for about 5 minutes. This allows the Socca to cool a little and the crust to set
- Slice with pizza cutter and serve